125 Oven cooking study. A group of Harvard University School of Public Health researchers studied the impact of cooking on the size of indoor air particles ( Environmental Science & Technology , September 1, 2000). The decay rate

(measured in mm>hour ) for fine particles produced from oven cooking or toasting was recorded on six randomly selected days. The six measurements (shown below) are saved in the DECAY file

a. Find and interpret a 95% confidence interval for the true average decay rate of fine particles produced from oven cooking or toasting

b. Explain what the phrase “95% confident” implies in the interpretation of part a .
c . E stimate the true standard deviation of decay rate with a 95% confidence interval. Interpret the result.

d. What must be true about the distribution of the population of decay rates for the inferences you made in parts a and c to be valid?

e. Suppose that we want to estimate the average decay rate of fine particles produced from oven cooking or toasting to within .04 with 95% confidence. How large a sample should be selected?

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.95 .83 1.20 .89 1.45 1.12 Based on Abt, E., et al. "Relative contribution of outdoor and indoor particle sources to indoor concentrations." Environmental Science & Technology, Vol. 34, No. 17, Sept. 1, 2000 (Table 3).